This course will be delivered over 5 days.  The final exam will take place on campus - dats to be confirmed.

This is an SCQF level 8 course.

Course suitable for:

  • Senior Managers in food manufacturing and catering businesses
  • Quality Managers
  • Head Chefs
  • Production managers

Overall Objectives of the course

To provide candidates with sufficient knowledge to enable them to:

  • improve the standards and safety of their operation
  • reduce the risk of food poisoning and food complaints
  • identify hazards and instigate suitable controls, monitoring and corrective action
  • interpret the requirements of food legislation
  • successfully complete the Level 4 Diploma in Advanced Food Hygiene examinations.

Course code



Both Campus Sites


Course delivered over 5 days, 09:00 - 16:30, plus written and oral exam.
Additional time will be spend between sessions completing assignments and course activities.



Entry Requirements

A current REHIS Intermediate Food Hygiene Certificate or equivalent is required.

Course Content

On this intensive course, the following modules will be covered:

  • General Introduction
  • Bacteriology
  • Bacterial Food Poisoning
  • Food Borne Infections
  • Non- Bacterial Food Poisoning
  • Food contamination and its prevention
  • Personal hygiene
  • Food storage and temperature control
  • Food Preservation
  • Design, Construction and maintenance of food premises, equipment and utensils
  • Pest control
  • Food Safety Management
  • Hazard Analysis critical control point
  • The training and Education of Food Handlers
  • Legislation


Throughout the course candidates must successfully complete 4 assignments. Canddiates will then be put forward for the REHIS examination, which consists of a 3 hour written paper and an oral question and answer session.

Course Contact Details

If you’re unable to book or pay online, please call us on 01387 734199 or email us at and we can book your space.